Ridiculously easy homemade ricotta recipe
- 16 cups full fat or skim milk
- 1.5 tsp citric acid (you can find this in the supermarket with bi-carb soda and cream of tartar)
- 1 tsp salt (try to get un-iodised salt but you can use table salt)
- Fine cheesecloth around 60x60cm
- A cooking thermometer that goes up to 100°C or 200°F
In a clean stainless steel stockpot, combine all ingredients.
Put on the stove and start to boil - stir a few times (not a lot) to keep the curds from sticking to the bottom.
When the milk gets to about 95°C (195°F) the milk will curdle and separate. Turn off the heat and let sit for 15 mins.
Drain the hot milk through cheesecloth on strainer. Leave for about 15 -20 mins until the curds become the 'wetness' you desire.
Transfer to airtight container and store in the fridge.
- This recipe is as easy as it gets. If you can boil milk, you can make ricotta.
- Ricotta is yummy topping on baked potato or mixed into hotcakes, or stuffed in pasta.
- Save money with this recipe – you get 700g worth for the price of 250g in the shops!
- This recipe will keep in the fridge for a week – even better it can be frozen! Try using zip lock bags then throwing it straight in the freezer for later.
- This recipe was created by Melissa Klemke for Kidspot, New Zeaalnd’s best recipe finder.